When salad season and apple season collide, make this QUICK kale apple slaw! It’s sweet, crunchy, zippy, versatile, and comes together in just 10 minutes.
It’s the perfect simple side to pair with your favorite protein + roasted veggies…or for brightening up heavier meals. Let us show you how it’s done!
How to Make Kale Apple Slaw
This simple kale apple slaw is made in just 1 bowl! It starts with the zippy Dijon vinaigrette made by whisking together olive oil, apple cider vinegar, shallot, mustard, garlic, salt, and pepper.
To that same bowl, we add thinly sliced kale and apples and toss them with the dressing. The apples add a lovely crunch + sweetness, and optional fresh parsley adds extra freshness to the dish!
And that’s it! Kale apple slaw awaits. We kept this recipe very simple, but feel free to get creative and add your own twists! Got some kohlrabi? Slice it like the apples and add it in. Another type of vinegar? It would likely work if adding a sweetener (though, FWIW, we love the natural sweetness and subtle apple flavor that apple cider vinegar adds in this recipe!).
We hope you LOVE this kale apple slaw! It’s:
Bright
Tangy
Crunchy
Zippy
Quick & easy
& SO fresh!
This is the perfect dish to enjoy during the transition from summer to fall! It’s incredibly versatile, pairing well with almost anything with lemon and parsley or to add brightness alongside heavier dishes. Our pairing suggestions: Easy Vegan “Crab” Cakes (GF), Easy Marinated Grilled Chicken (30 Minutes!) + Sweet Potato Wedges, or a NEW recipe coming soon!
More Kale Salad Recipes
- Kumquat Kale Salad with Tahini Dressing
- Easy Massaged Kale Salad (15 Minutes!)
- Thai Carrot Salad with Curried Cashews
- Crunchy Kale Salad with Spicy Cashew Sesame Dressing
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Kale Apple Slaw with Dijon Vinaigrette
Ingredients
- 2 Tbsp olive oil
- 1 ½ Tbsp apple cider vinegar
- 2 Tbsp minced shallot
- 1 tsp Dijon mustard
- 1 clove garlic, grated or pressed
- 1/4 – 1/2 tsp sea salt
- 1/4 tsp black pepper
- 4 loosely packed cups shredded kale (we like curly kale // 1 bunch yields ~4 cups or 100 g)
- 1 medium sweet, crisp apple (such as Fuji or Honeycrisp), sliced into thin matchsticks (1 apple yields ~170 g or 2 cups)
- 1/2 cup chopped fresh parsley leaves (optional but recommended)
Instructions
- In a medium bowl, whisk together the oil, vinegar, shallot, mustard, garlic, salt (starting with the lesser amount), and pepper.
- Add the kale, apple, and parsley (optional) and toss to coat with the dressing. Taste and adjust, adding more salt to taste, olive oil for richness, or parsley for herbiness and to balance the vinegar.
- Best when fresh, but leftovers will keep in a sealed container in the refrigerator for 1-2 days. Not freezer friendly.
Linda says
One thing to add…massage the kale before mixing it with the other ingredients. Massaging the kale makes it easier to digest, more tender, and less bitter. It is a must for eating raw kale.
I like this recipe, have made it before. Simple and delicious.
Thanks so much for sharing, Linda!
Jessica says
Could I substitute shallot for a sweet vidalia onion?
You definitely can, however, we do think the shallot gives the dish a more complex flavor!
Jane Polcovar says
Would mostly romaine with a bit of kale work just as well?
Thanks!
Hmm, good question! We think so!
Jeanne I says
I added pears to this, and would have preferred a bit less oil but it was very tasty. Thank you for posting it.
Thanks so much for sharing, Jeanne!
Gina says
Have only recently realized how good ACV is in vinaigrette–have always used lemon juice, balsamic/red wine/white wine/champagne (etc) vinegars for my vinaigrettes. And I love ACV. Why have I limited its use to sweet and sour applications or to curdle soy milk for baking? This whole recipe was so delish that it will be recurring frequently in our house (I want to eat this every week!). Thank you for reinforcing the revelation of ACV in vinaigrette, and for this beautiful, simple, healthy and Delicious recipe.
Yay! We’re so glad this recipe helped you discover your love of ACV in vinaigrettes. Thank you for the lovely review, Gina! xo
Jennifer says
Absolutely delicious! We had leftovers; several days later they were just as fresh and good as the day I made the salad. Making it again for tonight’s dinner party!
Jennifer
Amazing! We’re so glad you love the salad, Jennifer. Thank you for sharing your experience! xo
Katrina says
I’ve made this salad twice already — as a main dish with tofu added, and as a side. I like that it’s quick and easy for a weeknight, and it’s delicious!
Amazing! We’re so glad you’ve been enjoying the recipe, Katrina. Thank you for sharing! xo
Jeanne Eye says
This recipe was so easy to follow and the salad was delicious, there weren’t any leftovers 😁 I used pears instead of apples but tomorrow I am making another bowl of it and this time I will try a pear and watermelon combination. Thank you so much for sharing this recipe, it was a hit!
We’re so glad it was a hit, Jeanne! Thank you for sharing! xo
Christine says
Love this salad so much and will make again! It is delicious, bright and simple to make. Highly recommend – didn’t change a thing (I did use the parsley even though it is optional). Thanks for this quick and yummy recipe!
We’re so glad you enjoyed this salad and will be making it again! Thank you for the lovely review, Christine! xo
lynne says
Absolutely delicious! A new favorite!
Yay! We’re so happy to hear it, Lynne. Thank you for the lovely review! xo
Kirsti says
Sooooo good!!! My kids liked it too!!
Whoop! We’re so glad to hear it, Kirsti! Thank you for the lovely review! xo
Hilary Black says
Made this today. Very yummy! Thanks
Yay! Thanks for making it and leaving a review, Hilary! xo